Buttermilk puddings with whisky and marmalade

Individual marmalade and whisky puddings.
Individual marmalade and whisky puddings. Photo: William Meppem

You can swap the marmalade here with any favourite thick jam; and change the lime zest to lemon or orange. What's not negotiable here is the buttermilk: its acid tenderises the pudding and stops it from becoming stodgy. If you don't have it at hand, substitute half the amount of milk with sour cream, yoghurt or creme fraiche, and let it sit for at least an hour on the kitchen bench before starting the recipe.

Ingredients

250g of your favourite marmalade (or other thick jam)

1 tbsp whisky (or brandy)

180g unsalted butter, plus 2 tbsp extra for greasing moulds

180g castor sugar, plus 2 tbsp extra for moulds

zest of 1 lime

3 eggs, at room temperature

180g self-raising flour

¼ tsp salt

120ml buttermilk

1½ tsp vanilla extract

pouring cream, to serve

Method

1. Grease 6 x 250ml dariole moulds with softened butter, then line the bottoms with a small circle of baking paper. Sprinkle the moulds with the extra sugar to coat the buttered surface, then tap away any excess. Place a folded tea towel on the bottom of a deep roasting pan, then place the moulds on top – the towel will keep the moulds from sliding when water is poured in later to "steam" the puddings.

2. Combine the marmalade and whisky (or brandy) in a small bowl, then place a large dollop into the bottom of each of the prepared moulds. Set aside in a cool place (but not the fridge).

3. Preheat the oven to 190C (170C fan-forced).

4. Place butter, castor sugar and lime zest in the bowl of an electric mixer fitted with the paddle attachment and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition – the mixture will curdle, but don't worry, it will come together at the end. Sift the flour and salt together, then on low speed, add about a third to the butter/egg mixture, followed by half the buttermilk. Add another third of the flour, then the rest of the buttermilk, followed by the remaining flour, and the vanilla extract. Mix on low speed until just combined, then spoon the batter into the prepared moulds up to three-quarters full.

5. Fill a kettle and bring to a boil. Place the tray of puddings onto the middle shelf of the preheated oven, leaving the oven door open. Pull out the shelf far enough to safely pour the hot water into the roasting pan so it reaches about a third of the way up the sides of the moulds. Carefully slide the shelf back in, close the oven door and bake for 35 to 40 minutes or until a skewer inserted into the centre of a pudding comes out clean.

6. Remove the pan from the oven and carefully remove the moulds so they don't continue to steam in the hot water. Discard the water and remove the tea towel. Allow the puddings to stand for five minutes before inverting onto serving plates. Serve warm with pouring cream. The puddings may also be made ahead of time and warmed for a few seconds in the microwave before serving.

Tip: You could even add a pinch of warming spice like cinnamon or cardamom to the batter – it's surprising what a difference small amounts of fruit zest and spice can make to bakes.

Find more of Helen Goh's recipes in the Good Food Favourite Recipes cookbook.

Order Now